Easiest-Ever Chicken Mole Enchiladas

Marcela's blender-and-stovetop mole sauce is easier than you might think. Pour the sauce over homemade chicken enchiladas. The enchiladas can be made ahead, tightly wrapped and frozen for up to three weeks.

Chicken and Beef Fajitas

Ree makes sure the tortillas for these fajitas are nice and warm thanks to a little time on the grill. Serve them with sliced chicken, beef and veggies, plus fixings like beans, grated cheese, sour cream, lime wedges and pico de gallo.

Carne Asada Burrito

Jeff makes a mojo marinade for steak before grilling it until charred and crusty. Pile the steak onto tortillas smeared with a layer of cilantro pesto, then sprinkle with tomatoes. Wrap it up tight and eat whole, or slice in half on the bias — just don't forget to dunk it in plenty of homemade salsa.